Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      tablespoon    butter
   1      tablespoon    flour
   1      cup           milk
     1/2  teaspoon      salt
   2      tablespoons   grated Swiss cheese

Preparation:

In small, heavy saucepan, melt butter. Stir in flour. Add milk and cook, stirring constantly, until it boils. Lower flame. Add cheese and cook, stirring constantly, for 5 minutes, or until smooth and well blended. Comments: Sauce Mornay is mostly used with simply cooked fish. The fish is placed in a buttered heatproof dish, covered with a generous layer of Mornay sauce, and broiled under the flame of the broiler for 5 minutes, or until golden. It is served piping hot in the dish in which it has been broiled. Recipe Source: THE ART OF FRENCH COOKING by Fernande Garvin